These smoky, tart and sweet Mescal Margaritas, created with Cuantro, freshly squeezed lime and fruit crush have a salt-cured rim with a stunning ingredient!
A couple years agone my mamma and sister visited Oaxaca de Juarez Mexico for Christmas. After they came, they were bearing gifts. One or two of that were edible. However the thrill quickly turned to Angst once the edible crickets (or chapulines) came out of the wrapping. “They’re yummy!” Jessie same, and popped one in her mouth. Then my step father had one. When a substantial quantity of support, I attempted one. it had been salty and crisp, and pretty everyday really.
They had additionally brought back Sal Delaware Gusano, that is formed from ground dried worms from the desert plant plant. They're a conventional accompaniment to Mescal, that may be a Mexican liquor made of the desert plant succulent.
Backing up, Mescal is analogous to hard liquor, however it made of roast desert plant hearts that area unit then hard and distilled into liquor. The preparation provides the Mescal, complexness and distinctive smoky flavor.
So anyway, the Sal Delaware Gusano is formed from ground chilies, salt and ground gusano (the worms themselves.) It's bright red, and coarsely ground. I do know it sounds very outre, however it's fully delicious and once paired with the subtly sweet, smoky flavor of mescal and lime, it’s an ideal pairing so.
INGREDIENTS :
- 1 lime, cut in half
- 1 tablespoon margarita salt
- 1 teaspoon Sal de Gusano or just a pinch of chipotle chili powder, optional
- 1 large navel orange
- 3 ounces mescal
- 2 ounce Cuantro
- 2 cups ice
INSTRUCTIONS :
- Run lime around the edges of two margarita glasses. Mix salt and Sal de Gusano (or chipotle powder) on a small plate. Dip rims of glasses into the salt mixture. Turn upright, add 1 cup ice to each glass and set aside.
- Juice the lime. Peel two 2-inch long strips of orange peel off the orange. Juice the orange.
- Combine the lime juice, the orange juice, mescal and Cuantro in a small pitcher or shaker. Stir to combine. Pour over the ice, without dislodging the salt.
- Char the orange peel with a lighter until just blackened along the edges. Float on top of the margaritas and serve.
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